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Add a photoServings: 12
Ingredients
- 1 lg. celery stalk, minced
- 1 sm. onion, chopped
- 2 c. crumbled toast (about 4 slices white bread)
- 1 c. pecans, coarsely minced
- 4 whole sm. chicken breasts, boned & skinned
- 2 tbsp. lemon juice
Directions
- In 10-inch skillet over medium-high heat, in 4 Tbsp. warm butter, cook celery, onion, 1/2 tsp. salt, and 1/4 tsp. pepper till vegetables are tender. Stir in crumbled toast, minced pecans, and 1/4 c. water; remove skillet from heat. Preheat oven to 400 degrees. Place each chicken breast on center of 12-inch square of double-thickness foil. Brush both sides of breast with lemon juice, then with 2 Tbsp. melted butter. Sprinkle breast with salt and pepper. Spoon 1/4 of pecan-stuffing mix onto center of each chicken breast. Bring foil up around breasts and close tightly. Place bundles in jelly-roll pan for easier handling; bake 20 min. Open bundles, being careful to avoid steam. Bake, uncovered, 20 min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 285 | |
| Calories from Fat 102 | 36% |
| Total Fat 11.59g | 14% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.06g | |
| Cholesterol 33mg | 11% |
| Sodium 125mg | 5% |
| Potassium 265mg | 8% |
| Total Carbs 30.78g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.49g | 4% |
| Protein 14.2g | 23% |
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